Today we are making a Thanksgiving Sweet Potato Casserole by Joy Food Sunshine.
Nowadays guests often have all sorts of dietary restrictions – I know my family does. Sweet potatoes are gluten free, paleo, keto, vegetarian/vegan and a lower glycemic healthy choice which makes them an excellent option to have on your table with multiple guests. Not to mention it’s delicious. The sweetness and texture remind me of a pie. And who doesn’t want to eat dessert for dinner? Your guests won’t know how healthy it is and will ask for more.
Sweet potatoes are such an amazing source of fibre, beta-carotene, Vitamin C, B and A. And what’s fascinating about sweet potatoes is when they’re baked their nutrients change giving them a higher Vitamin C content which is great for fighting colds. Add on top of that, Vitamin A helps boost your immune system. This is definitely a fall dish since we’re getting into the flu season.
Leaving everything to make the day that everyone arrives is tough. This dish also gets bonus points for being able to be prepped and cooked ahead of time. You have three options based on how you would like to organize yourself.
1. You can bake the sweet potatoes ahead of time. Peel them and store them in the fridge. The day of you put them in the blender with everything else, put it in a casserole dish and bake. This is great when you want to prep ahead of time, but do not have the storage space in the fridge for a casserole dish.
2. Bake the sweet potatoes and toss all the ingredients into a blender, place in your casserole dish and store in the fridge once cooled. Do not add the pecans. Add them the following day before baking
3. Bake the whole thing including pecans. Once cooled off seal it and store it in the fridge. Warm it up the next day and serve.
If you don’t have a few things on hand you can substitute. Coconut oil can be replaced by for butter, vegan butter or ghee. Note that butter contains dairy which would change this to a non-vegetarian dish. Pecans can also be switched out with walnuts or crushed almonds. Though I do prefer pecans as they remind me of pecan pie.
2 pounds of sweet potatoes
3 tablespoons of coconut oil melted
1 cup unsweetened applesauce
2 teaspoons ground cinnamon
1 teaspoon sea salt
a pinch of ground nutmeg
1 cup of chopped pecans
cinnamon or sugar for topping which is optional
1. Preheat oven to 450 degrees
2. Wrap sweet potatoes in aluminum foil and bake in preheated oven until soft which is about 1 hour to one and a half hours
3. Remove from oven cut in half and let cool
4. Remove the skins and set sweet potatoes aside
5. Reduce oven to 375 degrees Fahrenheit
6. Add applesauce and sweet potatoes to the blender and blend until smooth add melted coconut oil, cinnamon and Nutmeg and blend until combined number
7. Transfer to a 9-inch baking dish
8. Sprinkle the top with pecans and optional toppings
9. Bake at 375 degrees for 25 to 30 minutes until potatoes begin to slightly bubble and topping is lightly browned
10. Cool for 10 minutes before serving
*side note: if you’re reheating do so at 300 degrees until warmed
Remember to split your plate in parts. 1/3 to ½ of your plate should be filled with veggies/salad, 1/3 or 1/4 with this delicious sweet potato casserole and 1/3 to 1/4 with everything else. Including a palm size of delicious turkey.
Have you decided on a salad or dessert yet? If not, you may want to make our Kale Salad and Chocolate Peanut Butter Cups Each would go great with the sweetness of the sweet potatoes. Both of which are great made ahead of time as well.
Have a great and healthy Thanksgiving.